Feta and Dill Stuffed Artichokes
Ingredients
- 12 ounces rustic bread (¾ loaf)
- 6 artichokes (8 ounces each), bottoms and leaf tips trimmed
- 2 tablespoons extra-virgin olive oil, plus more for drizzling and baking dish
- 3 ounces feta cheese, crumbled
- 3 tablespoons chopped fresh dill leaves, plus sprigs for serving
- 1 cup low-sodium chicken broth
- Coarse salt and freshly ground pepper
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